If you can't find Meyer lemons, you can use a regular lemon. It will have more of a bitter bite, which you can counter with a pinch of sugar. If you don't like olives, just leave them out (as we did on the cover); the dish is still tasty.
2 skin-on, bone-in chicken breast halves, halved crosswise
2 skin-on, bone-in chicken thighs
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 pound small red potatoes, quartered
1 Meyer lemon, cut into 1/4-inch-thick slices and seeded
1/4 cup finely chopped shallots
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 teaspoon chopped fresh thyme leaves
1 cup unsalted chicken stock (such as Swanson), divided
1 teaspoon cornstarch
2 ounces pitted Castelvetrano olives
2 tablespoons fresh Meyer lemon juice
2 tablespoons butter
1 tablespoon fresh parsley leaves
How to Make It
Preheat oven to 400°.
Heat a large ovenproof skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; coat with cooking spray. Add chicken to pan, skin side down; cook 6 minutes or until skin is golden brown and crisp. Turn chicken over. Place pan in oven. Bake at 400° for 12 minutes or until a thermometer inserted in thickest portion of chicken registers 165°.
Remove chicken from pan; keep warm. Discard pan drippings (do not wipe pan clean). Add 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sprinkle with 1/4 teaspoon salt. Cook potatoes 3 minutes on each side or until browned. Remove potatoes from pan. Add lemon slices to pan; cook 1 minute on each side or until browned. Remove lemon from pan. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and garlic; sauté 2 minutes, stirring occasionally. Add wine and chopped fresh thyme; cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
Return potatoes and lemon slices to pan. Add 2/3 cup stock, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes or until potatoes are tender. Combine remaining 1/3 cup stock and cornstarch, stirring with a whisk. Add cornstarch mixture and olives to pan; bring to a boil. Cook 1 minute, stirring occasionally. Stir in lemon juice and butter, stirring until butter melts. Return chicken to pan, turning to coat; sprinkle with parsley.
If you like red potatoes, try Skillet Chicken and Vegetables:
Prepare Meyer Lemon Chicken through step 3, decreasing potatoes to 12 ounces, omitting lemons and shallots, and substituting 2 cups (1/2-inch-thick) slices carrot, 2 cups (1/2-inch-thick) slices celery, and 1 large red onion, cut into 12 wedges. Cook vegetables for 10 minutes, stirring occasionally. Substitute 1 tablespoon chopped fresh oregano for thyme. Return vegetable mixture to pan. Combine 1 1/2 cups unsalted chicken stock and 2 teaspoons cornstarch. Add stock mixture, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to pan; bring to a boil. Cook 1 minute. Stir in 2 tablespoons butter and 1 tablespoon fresh lemon juice. Return chicken to pan. Sprinkle with 1 tablespoon chopped fresh parsley.
Serves 6 (serving size: 1 breast piece or 1 thigh, about 1 cup vegetable mixture, and about 1/4 cup sauce)
Not a dish I would make again - in fact my husband called this one a "train wreck" and I laughingly had to agree with him. Plus, the recipe is a bit "annoying" to make - put in, brown, take out, put in something else to brown, take out...etc. I thought it would look very pretty like the above dish, but it just wasn't vibrant at all. Since I had to cook the potatoes a LOT longer than stated in the recipe (seriously C.L., do you have magic potatoes that cook in only a few minutes time? I cut my pieces super small / thin and still couldn't get them done in your time indications), the lemons became translucent and my potatoes (which admittedly were purple) turned the entire dish a not too appealing color. Despite all that, I really looked forward to this one, but it was just "meh" - decent flavor, but since the recipe was so many steps for "ok" flavor and cook time was ~45 min, I won't be making this one again. Better recipes from C.L. for lemon chicken (try: Lemon & Sage Grilled)
I thought this was going to be a bit lighter. It turned out looking a lot browner and boring than in the picture. The potatoes took what felt like FOREVER to get done. I think next time I'll do it without the potatoes and just have them as a side.
It did take longer than stated to prepare/cook. Knowing that I decided to quarter the potatoes and put them in the microwave on hi-power for 2 minutes. When it was time to add cook them in the pan it didn't take long at all. Enjoyed the flavors and colors of this dish.
I followed the recipe almost exactly, except I found the cooking times to be very, mmmm...optimistic. After browning the potatoes for much longer than called for, I ended up simmering them in the broth before adding the cornstarch and olives. This resulted in some perfectly tender-crisp potatoes. The thick tart and savory sauce is so amazing. Yum!
Definitely go for the Castrelvano olives if you can find them. They complement the flavor of the meyer lemons perfectly.
Wow. We love lemon in savory dishes. This was unctuous and so delicious. Used a whole chicken, cut into pieces, and brined. Served it with soft garlic-grits because our potatoes were no longer palatable. Lovely.
yum,yum,yum is all I can say to describe this dish. I didnt make many changes to the recipe, other than I used all chicken thighs & trimmed the skin & fat a bit. And I adjusted the cooking time a bit. I served it with steamed apsaragus spears & a glass of the wine I used for the sauce (Barefoot PinoGrigio)
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